Formulating alternative protein meat or “Alt Meat” products with the taste and texture consumers desire can be difficult, but there is one unique ingredient that can help overcome texture challenges.
That ingredient is methylcellulose. Methylcellulose is a naturally sourced, vegan, non-GMO, allergen-free, thermally gelling hydrocolloid with a functionality that is unmatched by any other ingredient. Ashland has recently developed Benecel™ MX 100 methylcellulose, a very high viscosity, low gel-temperature methylcellulose for alternative meat and seafood applications.
This new methylcellulose is suitable for large-scale, high-speed manufacturing of alternative protein applications. Methylcellulose is also an effective binder and stabilizer for hybrid and meat products. The featured speakers will highlight how methylcellulose — which is also vegan, non-GMO and allergen-free — can be used in the economical formulation of processed meat with no impact on taste or nutrition values.
Join this webinar to learn about formulating alt meat protein applications with methylcellulose. Attendees will learn about enhancing the eating experience of alternative protein meat to increase consumer adoption.
Speakers
Mary Jean Cash, Research Scientist, R&D, Food & Beverage, Life Sciences, Ashland
Mary Jean has more than 20 years of experience in the food industry and possesses research and development and applications experience in a wide variety of prepared foods, particularly in hydrocolloids. She works with customers to provide Ashland solutions to their formulation needs. Mary Jean has a BS in food science and technology from Virginia Tech and MS from University of Delaware.
Message Presenter
Carmen Driskes, Senior Staff Scientist, R&D, Food & Beverage, Life Sciences, Ashland
Carmen Driskes possesses more than 20 years of experience in the food industry in the areas of R&D, scale-up, process optimization and process troubleshooting. She has led the Ashland application laboratory in Germany since 2012. She and her team provide technical support and service to food and beverage customers in Europe, Middle East and Africa. Carmen holds a Diplom Ingenieur, FH in food technology from Lippe/Lemgo, Germany.
Message Presenter
Margie Best, Global Account Manager & North American Marketing Manager, Nutrition, Life Sciences, Ashland
Margie Best has been in the specialty ingredient industry for more than 25 years. She develops marketing and sales strategy for Ashland’s nutrition business, with particular emphasis on the rapidly evolving alternative protein market. She also manages several global key nutrition accounts. Margie holds a BS in biology from the University of Michigan and an MBA from Northwestern University.
Message PresenterWho Should Attend?
- Food technologists and scientists
- R&D managers and directors
- Food manufacturers
- Contract manufacturers
- Procurement managers
What You Will Learn
Attendees will:
- Learn how to enhance the eating experience of alternative protein meat applications to increase consumer adoption
- Understand the functional differences between different grades of methylcellulose
- Appreciate the benefits of a new high viscosity, high gel-strength methylcellulose for alt protein meat applications
- Discover that methylcellulose provides binding and structure to alt protein meat and hybrid meat applications
- Learn how these products can be used for economical formulation of processed meat
- Recognize that methylcellulose is vegan, non-GMO and allergen-free with no impact on taste or nutrition values
- Learn about the long history of methylcellulose for use in foods
Xtalks Partner
Ashland
Ashland is a global additives and specialty ingredients company with a conscious and proactive mindset for environment, social, and governance (ESG). The company serves customers in a wide range of consumer and industrial markets, including architectural coatings, construction, energy, food and beverage, nutraceuticals, personal care, and pharmaceuticals. Our Life Sciences nutrition business offers ingredients that add texture, increase moisture, and improve mouthfeel in major food applications including beverages, bakery, dairy, prepared foods, whipped toppings, alternative proteins, and more. We combine our applications knowledge, market insight, and distinctive product portfolio to create value for you and enjoyable food for your customers.
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